Recipe: Sage and bay salt

Sage and bay salt

This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight.

1/4 cup kosher salt

10 dried bay leaves, crumbled

3/4 teaspoon ground sage

1/2 teaspoon freshly ground black pepper

Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.